Wednesday, December 28, 2016

Posted by Mala at 1:00:00 AM 2 comments
This salad was made by my d-i-l , with spiralized vegetables, and it was awesome!!! Not a drop of many was a riot of colors...

Red cabbage - 1, small
Carrots - 4
Zucchini - 3
Savoy cabbage - 1, small
Radish - 2
Roasted and chopped tofu - 1 1/2 cups
Edamame - 1 cup
Toasted almonds - 1 cup

For the dressing
Almonds - 1 cup, soaked in hot water for 2-3 hours
Water - 1 cup
Soy sauce - 1/4 cup + 2 tbsps
Rice wine vinegar - 1/4 cup + 2 tbsps
Brown sugar - a little less than 1/4 cup
Sriracha sauce/hot chilli sauce - 2 tbsp
Chilli flakes - 2 tsps & pepper powder - 1 tsp, toasted in 2 tsps sesame oil

Recipe Cuisine: Asian; Category: Lunch /Dinner
Prep time: 20 mts; Cooking: 10 mts

Serves 4-5

All the spiralized veggies and tofu kept ready

Sauce is being made, adding the toasted red chilli flakes and pepper powder. All the other ingredients are mentioned above

Finely chopped almonds being toasted to give a crunch to the salad

Add dressing as required over the veggies kept ready

Toss everything well. Salt may not be needed since soy has salt. You can check and add, if needed

Serve this super-nutritious and colorful salad , topped with toasted almonds

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* Cucumbers can also be added.
*The sauce may very well be  prepared using almond butter or peanut butter.
* If edamame is not available, you can cook some fresh butter beans or soy beans and add.
*If you do not like tofu or if you are allergic to tofu, then chop some paneer pieces and add.


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